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Silky Fennel Soup

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Submitted by Reycie

Silky Fennel Soup recipe

YIELD

6 servings

PREP

10 min

COOK

10 min

READY

140 min

Ingredients

2 473
CUPS ML CHICKEN BROTH
defatted
1 1
EACH EACH FENNEL BULB
about 1 pound *
1 1
CLOVE CLOVE GARLIC *
2 3E+1
TABLESPOONS ML SHALLOTS
chopped
1 15
TABLESPOON ML LEMON JUICE
1 1
PINCH PINCH LEMON ZEST *
½ 2.5
TEASPOON ML DILL WEED
dried
1 5
TEASPOON ML CORIANDER
ground
1 0.9
QUART L YOGURT
non-fat *

Directions

Clean and slice the fennel bulb, reserving any greens for garnish.

Cook the fennel in the stock with the garlic and shallots until soft.

Purée in a blender with the lemon juice and zest, and the spices.

Strain the purée if you wish a smoother texture.

Combine well with the yogurt and chill.

Serve garnished with chopped fennel greens or chopped coriander.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 86g (3.0 oz)
Amount per Serving
Calories 32 28% from fat
 % Daily Value *
Total Fat 1g 2%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 2mg 1%
Sodium 115mg 5%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 0%
Sugars g
Protein 4g
Vitamin A 1% Vitamin C 3%
Calcium 1% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb, Low Sodium
 

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